Steak oriental

Yield: 6 servings

Measure Ingredient
1 cup Diagonally cut carrot
\N \N Slices
1 cup Diagonally cut celery
\N \N Slices
1 clove Garlic, minced
2 tablespoons Oil
1 pounds Beef round steak,cut into
\N \N Thin strips
1 can (8 oz) sliced water
\N \N Chestnuts, drained
3 tablespoons Soy sauce
½ pounds Velveeta Pasteurized
\N \N Process Cheese Spread,cubed
\N \N Hot Cooked Rice

In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings.

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